Description
A delicious and nutritious dish featuring roasted sweet potatoes and lentils, topped with a tahini sauce and garnished with almonds.
Ingredients
Scale
- 4 medium sweet potatoes, rinsed and sliced
- 1 cup dried mixed lentils
- 1 tbsp olive oil or cooking oil
- 1/2 tsp cumin
- 1/2 tsp Italian seasoning
- Sea salt + pepper to taste
- 1/2 bulb garlic (6–8 cloves)
- 1/4 cup parsley, chopped
- 1/4 cup tahini
- Juice from 1 small lime
- 4–5 tbsp water
- Chopped almonds (for garnish)
- Capers
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Slice sweet potatoes into wedges, toss with olive oil, cumin, salt, and pepper on the baking sheet.
- Bake for 45–55 minutes until tender.
- Cook lentils in boiling water for about 6 minutes; drain once done.
- Roast garlic wrapped in parchment paper for about 20 minutes alongside the sweet potatoes.
- In a bowl, mix tahini, lime juice, parsley, olive oil, salt, and pepper; add roasted garlic and mash.
- Combine baked sweet potatoes and lentils; drizzle with tahini sauce.
- Serve warm or chilled; top with additional parsley and chopped almonds.
Notes
- Make sure to rinse lentils before cooking.
- You can adjust the seasonings based on your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg